Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 258
Tuesday, July 15, 2014, 09:06 AM
Meredith and I made BLT Corn Salad from the Joy The Baker recipe (also below). We didn't exactly follow the recipe but used it as a guide. We made more (4 stalks of corn, more avocado, more bacon). We actually went nearly 4x on the bacon BUT, we used Center-Cut bacon which is much lower calorie and fat (75x4=300 calories for all of the bacon). We did the corn in the broiler instead of on the stove. We also baked the bacon (without a drip tray but then we drained it and let it dry).
Other changes include a can of black beans, garlic scapes (stems of the garlic), and a single (very) hot pepper from Meredith's garden. We also used mini-lettuces to make lettuce cups instead of lettuce wraps.
Overall, we very much liked the meal. It was easy though not really fast given that we had to roast the corn and bake the bacon. It also made a lot of food giving us two nice-sized lunch portions as well.
Photos:
(INSERT LATER)
(from Joy The Baker)local copy -- password is the name of my dog, all lower case)
Original Wordpress ID and Date: 7923, 2014-07-15_090636
Tuesday, July 08, 2014, 09:15 PM
We made white bean eggplants like we did before. Our original plan was to grill the eggplant but the rain made it difficult. We broiled it instead. I sprayed them with coconut-oil pam (all I had) and salted them. I broiled them well but maybe too well since they were mushy.
We made the white bean stuff kind of like before. We marinated two cans of washed white beans with balsamic vinegar. We added some colorful tomatoes and fresh basil that Meredith grew in her garden.
Like I said, they were pretty good but very messy since the eggplant basically dissolved with the beans on top.
Original Wordpress ID and Date: 7918, 2014-07-08_211511
Monday, July 07, 2014, 09:10 AM
We're still in our hotel because of the flood but they had a grill so we grilled something easy. We bought pre-marinated carne asada (from Trader Joes) and grilled corn. The steak was not amazing. It was a bit fatty, inconsistently sized and overcooked (the latter was from us). It was hard to figure how much to cook it on that grill. Kind of boring but it was nice to "cook" again
Original Wordpress ID and Date: 7914, 2014-07-07_091005
Wednesday, June 25, 2014, 09:00 PM
I am writing this two weeks after the fact so I do not have a great memory. The general idea was from this Joy The Baker post. The general idea is you pulse the cauliflower in a food processor until it is "rice" consistency. Then you heat it in a pan with a bit of oil for 6-8 minutes until it is softened and a bit more cooked. Next time, I would use the grater blade to give more evenly sized pieces. We made too much making it difficult. I think the grater would be better.
Anyway, when it was finished and cooled a bit, I added a lot of chopped cilantro and some fresh lime juice. I tossed it all together.
For toppings, we broiled some pre-marinated chicken (from Wegmans). We then had chopped tomatoes, more cilantro, some lettuce, guacamole and some heated and seasoned black beans (not pictured)
Original Wordpress ID and Date: 7909, 2014-06-25_210034
Monday, June 16, 2014, 08:05 PM
Meredith had made this for herself the other hips day and we decided to make it for dinner.
It was a lobster tail that we split and "grilled" in the cast-iron grill pan for about 8 minutes. We spread some cilantro sauce which was the cilantro stuff from the cilantro egg-drop soup we made a while back. Meredith had been wanting to use it as a sauce for seafood. We spread some on toasted french bread, put the lobster on it, topped it with a fried egg, and then some more sauce (mixed with a bit of butter).
We used a fried egg this time since it is faster and easier but a poached egg would have been better.
Still, it was really good. Lots of flavor from the lobster and the sauce. It was also very easy with little cleanup (because the cilantro stuff was already made).
And we were able to give it a fun name...
Original Wordpress ID and Date: 7902, 2014-06-16_200557
Monday, June 16, 2014, 01:05 PM
I needed to make something quickly and remembered that I had bought some tempeh. I also just got home from a trip so I was also just seeing what we had. Meredith had cut up some zucchini and yellow squash which I cut up.
I pan fried the tempeh for a bit then added the squash. I then added some sesame oil, some teriyaki sauce, and a bit of soy sauce. Finally I cracked two eggs into it and tossed it until it was all cooked. Once I took it off the heat, I added some chopped cilantro and avocado (it was still too warm and the cilantro lost some flavor and the avocado was warm).
It was pretty good for a quick thrown together meal.
I also wanted to do it in the new wok but it had to be cleaned and then seasoned. The regular pan had to do
Original Wordpress ID and Date: 7899, 2014-06-16_130533
Friday, May 30, 2014, 01:25 PM
Meredith and I made grain-stuffed peppers. I do not recall all of the details since it was a while ago but we used kamut, Meredith used some Mexican spices while making the kamut but I am not totally sure what they were. We cooked the kamut a day before we made the rest of the filling. But when we made it we added sautéd onion,zucchini and black beans.
We filled them into cubanelle peppers and cooked it for about 30 minutes.
They were pretty good. The grain mixture was interesting but not overwhelming flavor. We made it the night before with the idea being that most will be lunch and some for dinner.
However, for my dinner the next day, I chopped up the pepper, added the grain mixture (with the pretty-good amount of extra we had), threw in some low-fat feta and added salad greens. It made it a grain salad salad. I liked that more than the original stuff peppers
Original Wordpress ID and Date: 7895, 2014-05-30_132520
Tuesday, May 27, 2014, 08:35 PM
Meredith and I made garden spring rolls and roasted lotus root chips
There isn't too much more to say. The garden rolls were
The green mango was new but I liked it a lot. It tasted like tart, less-sweet mango. I would try to use it more in other things.
The lotus root chips were basically the linked recipe with the slicing being the second-smallest setting. We made a lot and probably a bit too much as they didn't crisp as well as I would have liked. But the flavors were really good. I like that spice mix!
Original Wordpress ID and Date: 7890, 2014-05-27_203552